Eggs Benedict Recipe
Two poached eggs served on an English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
- 1
Prepare the Poaching Liquid
In a large saucepan, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and set aside on a paper towel.
For the Canadian Bacon
- 3
Cook the Bacon
In a skillet over medium heat, add 1 tablespoon of butter. Once melted, add the Canadian bacon slices and cook for about 2-3 minutes on each side until heated through and slightly browned.
For the Hollandaise Sauce
- 4
Prepare a Double Boiler
Set a heatproof bowl over a pot of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- 5
Whisk Egg Yolks
In the bowl, whisk together the 3 egg yolks and 1 tablespoon of lemon juice until the mixture becomes pale and slightly thickened.
- 6
Add Butter
Gradually add the melted unsalted butter to the egg mixture, whisking continuously until the sauce is smooth and thickened. If the sauce is too thick, you can thin it with a teaspoon of warm water.
- 7
Season the Sauce
Stir in 1 teaspoon of salt and a pinch of cayenne pepper. Keep the sauce warm until ready to serve.
